Development Of Moringa Oleifera Leaf Filtrate Boba as an Innovative Potential Functional Beverage: Sensory Quality and Consumer Acceptability Evaluation
DOI:
https://doi.org/10.36276/7nj84412Keywords:
Boba, Consumer Acceptance, Moringa Oeifera, Potential Functional Beverage, Sensory QualityAbstract
Boba is commonly made from tapioca starch and has limited functional value. Incorporating moringa leaf extract (Moringa oleifera) may enhance its functional potential, although its distinctive sensory characteristics can affect consumer acceptance. This study evaluated the sensory quality and consumer acceptance of boba with three liquid-phase moringa leaf extract proportions (100%, 75%, and 50%) for buko pandan beverages. A one-factor experimental design was used. Sensory quality was assessed by 10 expert panelists using a scoring test, while consumer acceptance was evaluated by 100 consumers using a five-point hedonic scale. Data were analyzed descriptively and using the Friedman test. Sensory quality differed significantly only in chewiness (p = 0.034), while other attributes showed no significant differences (p > 0.05). The 75% formulation obtained the highest overall hedonic score (4.04) and was most preferred, indicating the best balance between sensory quality and consumer acceptance.
References
Ariani, L.N., Estiasih, T., Sunarharum, W.B., Khatib, A. (2023). Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review. Czech Journal of Food Sciences 41(1), 8–20. https://doi.org/10.17221/221/2022-CJFS
Ferreira, T., Gomes, S.M., Santos, L. (2023). Elevating cereal-based nutrition: Moringa oleifera supplemented bread and biscuits. Antioxidants 12(12), 2069. https://doi.org/10.3390/antiox12122069
Gomes, O.J.S., Leitão, A., Gaspar, M.C., Vitorino, C., Sousa, J.J.S., de Sousa, H.C., Braga, M.E.M., Gando-Ferreira, L.M. (2024). Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement. Food Chemistry 441, 138338. https://doi.org/10.1016/j.foodchem.2023.138338
Gomes, S.M., Leitão, A., Alves, A., Santos, L. (2023). Incorporation of Moringa oleifera leaf extract in yoghurts to mitigate children’s malnutrition in developing countries. Molecules 28(6), 2526. https://doi.org/10.3390/molecules28062526
Gopalakrishnan, L., Doriya, K., Kumar, D.S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness 5(2), 49–56. https://doi.org/10.1016/j.fshw.2016.04.001
Govender, L., Siwela, M. (2020). The effect of Moringa oleifera leaf powder on the physical quality, nutritional composition and consumer acceptability of white and brown breads. Foods 9(12), 1910. https://doi.org/10.3390/foods9121910
Grosshagauer, S., Pirkwieser, P., Kraemer, K., Somoza, V. (2021). The future of moringa foods: A food chemistry perspective. Frontiers in Nutrition 8, 751076. https://doi.org/10.3389/fnut.2021.751076
Hodas, F., Zorzenon, M.R.T., Milani, P.G. (2021). Moringa oleifera potential as a functional food and a natural food additive: A biochemical approach. Anais da Academia Brasileira de Ciências 93(Suppl. 4), e20210571. https://doi.org/10.1590/0001-3765202120210571
Kashyap, P., Kumar, S., Riar, C.S., Jindal, N., Baniwal, P., Guiné, R.P.F., Correia, P.M.R., Mehra, R., Kumar, H. (2022). Recent advances in drumstick (Moringa oleifera) leaves bioactive compounds: Composition, health benefits, bioaccessibility, and dietary applications. Antioxidants 11(2), 402. https://doi.org/10.3390/antiox11020402
Milla, P.G., Peñalver, R., Nieto, G. (2021). Health benefits of uses and applications of Moringa oleifera in bakery products. Plants 10(2), 318. https://doi.org/10.3390/plants10020318
Min, J.E., Green, D.B., Kim, L. (2017). Calories and sugars in boba milk tea: Implications for obesity risk in Asian Pacific Islanders. Food Science & Nutrition 5(1), 38–45. https://doi.org/10.1002/fsn3.362
Olusanya, R.N., Kolanisi, U., van Onselen, A., Ngobese, N.Z., Siwela, M. (2020). Nutritional composition and consumer acceptability of Moringa oleifera leaf powder-supplemented mahewu. South African Journal of Botany 129, 175–180. https://doi.org/10.1016/j.sajb.2019.04.022
Oyeyinka, A.T., Oyeyinka, S.A. (2018). Moringa oleifera as a food fortificant: Recent trends and prospects. Journal of the Saudi Society of Agricultural Sciences 17(2), 127–136. https://doi.org/10.1016/j.jssas.2016.02.002
Peñalver, R., Martínez-Zamora, L., Lorenzo, J.M., Ros, G., Nieto, G. (2022). Nutritional and antioxidant properties of Moringa oleifera leaves in functional foods. Foods 11(8), 1107. https://doi.org/10.3390/foods11081107
Rodrigues, J.F., Soares, C., Moreira, M.M., Ramalhosa, M.J., Duarte, N.F., Delerue-Matos, C., Grosso, C. (2023). Moringa oleifera Lam. commercial beverages: A multifaceted investigation of consumer perceptions, sensory analysis, and bioactive properties. Foods 12(11), 2253. https://doi.org/10.3390/foods12112253
Roni, R.A., Sani, M.N.H., Munira, S., Wazed, M.A., Siddiquee, S. (2021). Nutritional composition and sensory evaluation of cake fortified with Moringa oleifera leaf powder and ripe banana flour. Applied Sciences 11(18), 8474. https://doi.org/10.3390/app11188474
Simonato, B., Tolve, R., Rainero, G., Rizzi, C., Sega, D., Rocchetti, G., Lucini, L., Giuberti, G. (2021). Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. Journal of the Science of Food and Agriculture 101(5), 1920–1925. https://doi.org/10.1002/jsfa.10807
Trigo, C., Castelló, M.L., Ortolá, M.D. (2023). Potentiality of Moringa oleifera as a nutritive ingredient in different food matrices. Plant Foods for Human Nutrition 78(1), 25–37. https://doi.org/10.1007/s11130-022-01023-9
Veronica, M.T., Ilmi, I.M.B., Octaria, Y.C. (2022). Kandungan gula sangat tinggi dalam minuman teh susu dengan topping boba. Amerta Nutrition 6(1SP), 171–176. https://doi.org/10.20473/amnt.v6i1SP.2022.171-176
Zhu, J., Li, J., Wu, H., Zhu, Y., Dong, J., Huang, R., Shen, R. (2024). Processing of whole kernel tapioca pearl and milk tea BOBA of fresh highland barley: Optimization of processing parameters and quality evaluation. Foods 13(6), 927. https://doi.org/10.3390/foods13060927
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2026 Dewi Setiani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
